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🥩
Main course Meat

Food Flavour DNA

Nutritional Values

🔥750kcal
💪40gProtein
🌾80gCarbs
🥑30gFat
🌿3gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Allergens

🌾 Gluten

Also served in

Faro

Arroz de Pato

How to order / say it
Say it Arroz de Pato — [ah-ROSH deh PAH-toh]
Order I'd like the arroz de pato, please.
Locally Gostaria do arroz de pato, por favor.
Say locally

Duck rice cooked with chouriço, cured meats, and aromatic herbs.

Why try it?

This dish demonstrates Portugal's ability to create rich, comforting meals with locally available ingredients. In Sintra, it reflects the convivial nature of dining, often shared during leisurely family meals.

How it tastes

The dish is savory and aromatic, with tender duck blending seamlessly with the earthy flavors of chouriço, rice, and herbs, resulting in a hearty, satisfying bite.

Origin & History — first documented: 1850

Brought to popularity in the 19th century, possibly influenced by Iberian duck dishes, it was adapted in Sintra, where local spices and chouriço shaped its distinctive flavor. The dish is a nod to Portugal's culinary adaptability.

Recipe

Ingredients

  • 🥩 500 g duck
  • 🥩 100 g chouriço
  • 🌾 200 g rice
  • 🧄 1 onion
  • 🧄 3 cloves garlic
  • 🌿 1 bay leaf

Method

  1. 1 Boil duck until tender, reserve broth.
  2. 2 Sauté onions and garlic in duck fat; add rice and broth.
  3. 3 Mix in duck and sliced chouriço; transfer to ovenproof dish.
  4. 4 Bake at 180°C (350°F) for 20 minutes until top is golden.

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All Europe recipes — Portugal — Sintra — Arroz de Pato
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